Improved apparatus for raising bread



UNITED STATES PATENT OFFICEO EZRA. BUSS, 0F SPRINGFIELD, OHIO.

IMPR`OVEDAPPARATUS FOR RAISING BREAD.

Specification forming part of Letters Patent No. 56,002, dated July 3,1866.

fmFo all whom it may concern Be it known that I, EZRA BUss, ofSpringheld, in the county of Clark and State of Ohio,

" have invented a new and Improved Apparatus for Raising Bread; and I dohereby declare that the following is a full and exact descriptionthereof, reference being had to the accompanying drawings, making partof this speciiication.

Figure l is an elevation of one side of the apparatus; Fig. 2, anelevation of the other side thereof; Fig. 3, a front elevation of thesame, the door being swung open to show the inside arrangement; Fig. 4,a top view of the same; Fig. 5, a horizontal section in a planeindicated by the line x, Figs. 1,2, and 3; Fig. 6, a transverse verticalsection of the hot water vessel and of the drawer in which it issituated; Fig. 7, a top view of one of the racks which support the-pansor dishes containing the dough to be raised.

Like letters designate corresponding in all of the figures.

The object of my invention is to provide a means for keeping dough at anelevated and even temperature proper to start and keep up thefermentation till brought to a requisite point for baking the bread, andthis with little or no care and attendance.

I provide a close box or chamber, A, which may be made of wood or othermaterial that will retain heat well, may have any desired shape, and beof a size suitable to the capacity desired. A door, B, opens at thefront side in order to gain access to the interior.

Racks E E are provided for sustaining the bread pans or dishes, and,that they may be adapted to different heights of dishes, they are madeto slide in any of a set of grooves, f j, in the inner surfaces ofthesides of the box A, as shown in Fig. 3.

In the bottom part of the box or chamber is placed the heat giving andsustaining device, and, since it is necessary to continue the heat at amoderate degree and for a considerable length of time, the heat must begiven out very gradually and constantly.

I find that hot water furnishes a very suitable heat-supplying medium;but since it is necessary to have a dry atmosphere in theraising-chamber, and in order that the heat may parts lnot be dissipatedtherefrom too rapidly by its evaporation, I place it in a tight vessel,H, having only an aperture for pouring in and out the water, to beclosed by a stopper, h. Also, in order that no unnecessary waste of heatmay take place by side and downward radiation, and thus keep up thetemperature above it for a longer. time, the hot-water vessel lissituated in a box, Gr, open at the top only. This box is mostconveniently arranged as a drawer, for convenience in putting in andtaking out the vessel. The drawer is narrower than the chamber, and sideguides, I I, are used to keep the drawer in the proper position.

In order that a circulation of air may be kept up around the l1ot-watervessel and equalize the temperature in the raising-chamber, the vessel His kept raised somewhat above the bottom of the drawer G, and does notcornpletely iill it at the sides, and holes g g, Figs. 2 land 6, aremade through the sides of the drawer G, near the bottom, for admittingthe cold air at the bottom of the chamber, to circulate freely aroundthe hot-water vessel.

. Instead of a close hot-water vessel, a brick or soap-stone may beemployed, though generally its use is not so convenient as that of hotwater.

A thermometer, a, Fig. 1, is situated in the raising-chamber, havingglass over it to show outside the degree of temperature indicated by it.The temperature for producing the fermentation should never fall as lowas 500 nor rise higher than 85o Fahrenheit. The best telnperature isfrom 700 to S00.

In order to introduce fresh air to keep'up the fermentation and toregulate the temperature inside when necessary, an opening, C, is madethrough one side of the box or chamber A, near the bottom, and thisaperture is wholly or partly covered by a valve, c, by which the amountof air admitted is regulated at will; and in order to furnish an outletfor the gas generated by the fermentation an aperture, D, is made in thetop of the box or chamber, to be closed or partially closed by a valve,d, as required.

A window or glass, b, is put in the door B, in order to view theprogress of the fermenta tion without opening the door, and therebylowering the temperature within.

What I claim as my invention, and desire to secure by Letters Patent,is-

1. A box or chamber, A, for receiving the dough to be raised, whenprovided with a close vessel filled with heated Water for communicatinga very gradual continuous dry heat to the atmosphere within the Chamber,and arranged and operating substantially as herein specified.

2,. Locating the hot-Water vessel H in a drawer, G, closed eXeept at thetop, and provided With apertures near the bottom, substantially as andfor the purposes herein set forth.

3. Providing the chamber with an opening, C, controlled by a valve, c,for the purpose of admitting fresh air therein and of regulating thetemperature inside, as herein described.

4. The opening D in the top, controlled by a valve, d, for the purposespec-ined.

5. The use of a thermometer, a, in combination with the apparatus,arranged substantially as speeied.

6. The use of the glass b in the door or side, for the purpose setforth.

The above specification of my new and improved apparatus for raisingbreadsigned by me this 12th day of January, 1866.

EZRA BUSS.

Witnesses:

JAS. L. ToRBER'r, AMos BARR.

